05/2018 – 99946-247-0 – ZWILLING International GmbH - Gruenewalder Str. 14-22 - 42657 Solingen - GERMANY
CÉRAMIQUE BY STAUB
3
#MadeinSTAUB
CERAMIC COLLECTION BY STAUB 2018 /2019 * TASTE THE EXCELLENCE 1
INDEX Item
Page
Vegetable Garden
• Artichoke Cocotte • Pepper Cocotte • Tomato Cocotte • Pumpkin Cocotte
18 18 19
Storage
• Utensil Holder • Garlic Keeper • Storage Pot • Salt Crock
Page
Serving
12 12 13 14
Ancient Colours
• Round, Mini Cocotte • Ramekin Set • Bowl
Item
22 22 23 23
• Butter Dish • Serving Tay • Egg Holder • Spoon Rest • Serving Bowl • Bowl • Multi Bowl Set • Ramekin Set • Mini Picher • Pitcher • Sugar Bowl with Spoon • Mug • Salt & Pepper Shaker • Oil & Vinegar Set • Appetizer Set
34 34 35 35 36 36 37 37 38 38 39 39 40 40 41
Cooking XS Minis
• XS Mini Mug • XS Mini Cocotte, square • XS Mini Cocotte, heart • XS Mini Ramekin, round • XS Mini Ramekin, heart • XS Mini Ramekin, square
26 26 26 27 27 27
• Gratin Dish, rectangular • Roasting Dish, oval • Pie Dish, round
44 44 45
STAUB Recipes
48
Gift-Giving
• Mini Cocotte, round • Mini Cocotte, oval • Mini Cocotte, heart
2
30 30 31
3
CERAMIC BY STAUB
4
5
QUALITY & PRODUCTION A complex process with numerous steps, which requires a sophisticated know-how from start to finish.
COLOUR GLAZE, FIRING
The STAUB enamel is made of glass powder and pigments.
At very high temperature, the colour and glass merge perfectly with the clay material.
HAND FINISHED
MATERIAL AND SHAPE
Traditional and authentic craftsmanship Finished with passion by hand. A high quality of clay, natural material is the basis for the ceramic production.
The various products are manufactured with different methods.
INDIVIDUAL MANUFACTURING PROCESS
HAND FINISHED
Production-related corrections are done manually. It needs a steady hand and a good grasp for the material.
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The products are air-dried, to achieve the optimal strength for the firing process.
Discover the STAUB production on www.STAUB.fr
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EXCLUSIVE COLOURS
DESIGN TO ...
OUR CLASSIC CLOURS
cherry
Available in a selection of vibrant colours, the beautiful glazes can be coordinated with STAUB’s selection of cast-iron cookware. Choose the ideal colours to suit your own personal style and décor.
basil
white
orange
mustard
blue
ANCIENT COLOURS ... PLEASE
... LAST
A harmonious combination of excellence and elegance, our stunning products have a high-quality finish which places them a cut above the rest.
Quality is our number one priority. With a highquality finish and durable glazes in long-lasting colours, our ceramic cookware is very water resistant (the water absorption rate is minimized). All products are easy to clean and suitable for use in dishwashers.
Designed with you in mind, they can be stacked and stored away neatly, keeping your kitchen perfectly organized. The large, ergonomic handles mean products are easy and comfortable to hold. STAUB stands for excellence and long lasting quality.
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STAUB products are also optimized for superior performance in microwave ovens, as dishes are less likely to overheat. Additionally, the underside is given an extremely fine polish to avoid potential damage to tables and work surfaces.
A premium series that was inspired by traditional Asian design. Due to the special glaze an incomparable effect arise : during the firing process and thus every product is unique.
ancient grey
ivory white
ancient copper
ancient turquoise
9
VEGETABLE GARDEN 10
11
VEGETABLE GARDEN
Artichoke Cocotte
Tomato Cocotte
Size
Capacity
UPB
basil
12,5 cm
0,45 l.
1
40500-326-0
Size 16 cm
Capacity
UPB
cherry
0,5 l.
1
40511-855-0
Pepper Cocotte
12
Size
Capacity
UPB
orangered
yellow
12 cm
0,45 l.
1
40500-325-0
40500-324-0
13
VEGETABLE GARDEN
Pumpkin Cocotte Size
Capacity
UPB
cinnamon
12,2 cm
0,5 l.
1
40511-555-0
14,8 cm
0,7 l.
1
40511-554-0
Capacity
UPB
black matt
12,2 cm
0,5 l.
1
40508-548-0
14,8 cm
0,7 l.
1
40508-549-0
Pumpkin Cocotte Size
14
15
ANCIENT COLOURS
16
17
ANCIENT COLOURS
Bowl Mini Cocotte, round Size 10 cm
Size Capacity 0,2 l.
UPB 1
ivory white 40511-997-0
ancient grey 40511-998-0
ancient copper 40511-999-0
Capacity
UPB
ivory white
ancient grey
ancient copper
ancient turqouise
12 cm
0,4 l.
1
40511-833-0
40511-834-0
40511-831-0
40511-832-0
14 cm
0,7 l.
1
40511-861-0
40511-862-0
40511-863-0
40511-864-0
17 cm
1,2 l.
1
40512-003-0
40512-004-0
40512-005-0
40512-006-0
ancient turqouise 40512-000-0
Ramekin
18
Size
Capacity
UPB
ivory white
ancient grey
ancient copper
ancient turqouise
9 cm
0,2 l.
2
40511-859-0
40511-860-0
40512-001-0
40512-002-0
19
STORAGE 20
21
STORAGE
Utensil Holder Size 11 cm
Storage Pot Capacity
UPB
cherry
blue
basil
white
0,9 l.
1
40511-577-0
40511-578-0
40511-579-0
40511-753-0
11 cm
22
Capacity
UPB
cherry
blue
basil
white
12 cm
1,0 l.
1
40511-792-0
40511-793-0
40511-794-0
40511-795-0
14 cm
1,5 l.
1
40509-033-0
40509-034-0
40509-035-0
40509-036-0
Size
Capacity
UPB
cherry
blue
basil
white
10 cm
0,25 l.
1
40511-562-0
40511-563-0
40511-564-0
40511-826-0
Salt Crock
Garlic Keeper Size
Size
Capacity
UPB
cherry
blue
basil
white
0,5 l.
1
40511-580-0
40511-581-0
40511-582-0
40511-752-0
23
XS MINIS 24
XS MINIS
XS Mini Ramekin, round
XS Mini Mug Size
Capacity
UPB
cherry
blue
Size
Capacity
UPB
cherry
0,2 l.
2
40511-114-0
40511-115-0
8 cm
0,15 l.
2
40511-103-0
10 cm
XS Mini Cocotte, square
XS Mini Ramekin, heart
Size
Capacity
UPB
cherry
blue
white
Size
Capacity
UPB
cherry
8 cm
0,125 l.
2
40511-098-0
40511-099-0
40511-101-0
8 cm
0,1 l.
2
40511-107-0
XS Mini Cocotte, heart
26
XS Mini Ramekin, square
Size
Capacity
UPB
cherry
blue
white
Size
Capacity
UPB
cherry
8 cm
0,1 l.
2
40511-093-0
40511-094-0
40511-096-0
8 cm
0,125 l.
2
40511-110-0
27
GIFT GIVING 28
29
GIFT GIVING
Mini Cocotte, heart
Mini Cocotte, round Size 10 cm
Capacity 0,2 l.
UPB 1
cherry 40510-785-0
blue 40510-786-0
basil 40510-787-0
white 40511-083-0
mustard 40511-084-0
orange 40511-085-0
Size 10 cm
Capacity
UPB
cherry
0,2 l.
1
40511-092-0
Mini Cocotte, oval Size 11 cm
30
Capacity
UPB
cherry
blue
basil
white
mustard
orange
0,2 l.
1
40511-086-0
40511-087-0
40511-088-0
40511-089-0
40511-090-0
40511-091-0
31
SERVING 32
33
SERVING
Egg Holder
Butter Dish Size 18,7 x 12 cm
UPB
cherry
blue
basil
white
Size
UPB
cherry
blue
basil
white
1
40509-021-0
40509-022-0
40509-023-0
40509-024-0
5 cm
2
40509-029-0
40509-030-0
40509-031-0
40509-032-0
Serving Tray Size 36 x 14 cm
34
Spoon Rest UPB
cherry
blue
basil
white
1
40509-025-0
40509-026-0
40509-027-0
40509-028-0
Size 25 x 10 cm
UPB
cherry
blue
basil
white
1
40509-037-0
40509-038-0
40509-039-0
40509-040-0
35
SERVING
Multi Bowl Set
Serving Bowl Size
Capacity
UPB
cherry
blue
basil
white
18 cm
1,4 l.
1
40510-800-0
40511-453-0
40510-802-0
40511-452-0
25 cm
3,2 l.
1
40510-797-0
40511-455-0
40510-799-0
40511-454-0
Size 23 & 27 cm
Capacity
UPB
cherry
blue
basil
white
1,4 & 2,4 l.
2
40511-571-0
40511-572-0
40511-573-0
40511-574-0
Bowl Size 12 cm
36
Capacity
UPB
cherry
blue
basil
white
mustard
orange
0,4 l.
1
40510-794-0
40510-795-0
40510-796-0
40511-125-0
40511-126-0
40511-127-0
14 cm
0,7 l.
1
40511-812-0
40511-813-0
40511-814-0
40511-815-0
40511-816-0
40511-817-0
17 cm
1,2 l.
1
40510-791-0
40510-792-0
40510-793-0
40511-128-0
40511-129-0
40511-130-0
Ramekin Set Size
Capacity
UPB
cherry
blue
basil
white
mustard
orange
9 cm
0,2 l.
2
40511-133-0
40511-134-0
40511-135-0
40511-136-0
40511-137-0
40511-138-0
37
SERVING
Sugar Bowl
Mini Pitcher Size
Capacity
UPB
cherry
blue
basil
white
7 x 10 cm
0,25 l.
1
40511-804-0
40511-805-0
40511-806-0
40511-807-0
10 x 18 cm
38
Capacity
UPB
cherry
blue
basil
white
0,25 l.
1
40511-800-0
40511-801-0
40511-802-0
40511-803-0
9 x 10 cm
Mug
Pitcher Size
Size
Capacity
UPB
cherry
blue
basil
1,0 l.
1
40511-583-0
40511-584-0
40511-585-0
Size
Capacity
UPB
cherry
blue
basil
white
mustard
orange
9 cm
0,35 l.
1
40508-565-0
40508-566-0
40508-567-0
40508-568-0
40508-569-0
40508-570-0
39
SERVING
Appetizer Set
Salt & Pepper Shaker Size
UPB
cherry
blue
basil
white
7 cm
2
40511-808-0
40511-809-0
40511-810-0
40511-811-0
Size 19 x 19 cm
Capacity
UPB
cherry
blue
basil
white
4 x 0,125 l.
5
40511-119-0
40511-121-0
40511-120-0
40511-586-0
Oil & Vinegar Set
40
Size
Capacity
UPB
cherry
blue
basil
white
19 cm
0,25 l.
2
40511-788-0
40511-789-0
40511-790-0
40511-791-0
41
COOKING
42
43
COOKING
Gratin Dish, rectangular Size
Capacity
UPB
cherry
blue
basil
white
orange
14 x 11 cm
0,4 l.
1
40511-139-0
40511-140-0
40511-141-0
40511-142-0
40511-143-0
20 x 16 cm
1,1 l.
1
40510-812-0
40510-813-0
40510-814-0
40511-144-0
40511-145-0
27 x 20 cm
2,4 l.
1
40510-809-0
40510-810-0
40510-811-0
40511-146-0
40511-147-0
34 x 24 cm
4,5 l.
1
40511-148-0
40511-149-0
40511-150-0
40511-151-0
Pie Dish, small round Size 13 cm
40511-152-0
Capacity
UPB
cherry
0,2 l.
1
40511-163-0
Roasting Dish, oval Size
44
Capacity
UPB
cherry
blue
basil
white
17 cm
0,4 l.
1
40511-153-0
40511-154-0
40511-457-0
40511-155-0
Pie Dish, large round
23 cm
1,1 l.
1
40511-156-0
40511-157-0
40511-458-0
40511-158-0
Size
Capacity
UPB
cherry
blue
basil
white
29 cm
2,3 l.
1
40510-806-0
40510-807-0
40511-459-0
40511-159-0
24 cm
1,2 l.
1
40511-164-0
40511-165-0
40511-456-0
40511-166-0
37 cm
4,0 l.
1
40511-160-0
40511-161-0
40511-460-0
40511-162-0
28 cm
2,0 l.
1
40511-167-0
40511-168-0
40511-169-0
45
RECIPES
46
47
HOMEMADE VANILLA ICE CREAM WITH WARM CHOCOLATE SAUCE
CHOCOLATE MOUSSE Portions
Preparation
Freezing
Portions
Preparation
Freezing
6
45 min.
3-4 h
4-6
35 min.
30 min.
200 g dark chocolate, 70% cocoa content
1. Chop the chocolate into small pieces and melt in a bowl in a bain-marie.
5 eggs (small/medium)
2. Separate the eggs. Use a hand whisk to whisk the egg whites with a pinch of salt till stiff, gradually sprinkling in 100 g of the sugar. Then whip the whipped cream with a hand whisk till stiff.
150 g sugar Salt 125 ml whipped cream 2-3 tbsp Amaretto, rum or Grand Marnier Pulp of 1 vanilla pod
500 ml cream
3. Beat the egg yolks with 2 tbsp of hot water and the remaining 50 g of sugar in a bowl over a hot bain-marie for around 5 min. till a thickish warm foam forms. Remove the bowl from the bain-marie and stir in the melted chocolate, the Amaretto and the vanilla pulp. Fold in the whipped cream. 4. Finally, carefully fold the whipped egg whites under the chocolate cream and fill either one large or several small STAUB bowls, cover and place in the refrigerator for at least 3-4 hours. 5. To serve, dip a tablespoon in hot water, form the mousse into quenelles. Arrange with some fresh summer berries and freshly whipped cream. Serve.
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250 ml milk 100 g sugar 2 vanilla pods 6 egg yolks 50 g brown sugar Juice of ½ orange 100 g dark chocolate 2 tbsp whiskey
1. Add the milk with 350 ml of the cream and 50 g of the sugar to a saucepan. Slit the vanilla pods lengthways, scrape out the pulp and add together with the pods to the milk-cream mixture. Bring to a boil, remove from the heat and allow to steep for 10 min. 2. Meanwhile add the egg yolks with the remaining 50 g of sugar to a bowl and whisk till creamy. Pour the vanilla-milk-cream through a sieve onto the egg yolks, stirring well, then pour back into the saucepan and whisk at medium heat while stirring continuously till it forms a thickish cream. Then let the vanilla cream cool and freeze in an ice cream maker for about 30 min. till creamy and firm. 3. Meanwhile, boil the remaining 150 ml of cream with the brown sugar and orange juice. Remove from the heat, chop the chocolate into small pieces and add gradually so that it melts. Flavor the sauce to taste with a little whiskey. Portion the ice cream into bowls and pour the warm sauce over the top.
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CREAM OF MUSHROOM SOUP WITH BACON Portionen
Preparation
Cooking
4
30 min.
20 min.
350 g brown mushrooms 2 shallots 1 garlic clove 2 tbsp rapeseed oil 125 ml white wine 500 ml chicken stock 200 ml cream Salt, freshly ground black pepper 50 g finely chopped bacon 50 g butter
Portions
4-6
1. Clean the mushrooms with a dry towel or small brush. Cut 3-4 mushrooms into thick slices and set aside for later. Cut the remaining mushrooms into quarters. Peel and finely chop the shallots and garlic.
200 g dark chocolate, 70%
2. Heat the rapeseed oil in a saucepan, add the shallots, garlic and quartered mushroom and sauté for 3-4 min. Then add the wine and allow to reduce, top up with the poultry stock and cream. Bring the soup to a boil then simmer on a mild heat with the lid on for 15-20 min. Subsequently, finely purée everything with a hand blender and season well with salt and pepper.
1 pinch of salt
Fresh garden cress to garnish 3. Meanwhile, fry the bacon cubes in a frying pan till crispy. Add the butter and cook till frothy. Add the set-aside mushroom slices and fry till golden brown, season with a pinch of pepper. Pour the soup into the bowls, add the mushroom slices and bacon with the clarified butter over the soup, sprinkle with cress and serve.
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TARTE AU CHOCOLAT
150 g butter 125 g sugar 4 eggs 250 g strawberries 250 g raspberries 3-4 tbsp. creme de cassis Mint, to garnish
Preparation
30 min.
Baking
35 min.
1. Preheat the oven to 160 °C. Break the chocolate into big pieces and melt with the butter in a bowl over a pan of simmering hot water. Beat the eggs with a pinch of salt and sugar, for around 5 min., until stiff. Use a hand blender in a big bowl. Then gradually stir in the liquid chocolate butter mixture. 2. Pour the batter into a well-greased pie dish (approx. 24 cm diameter) and bake in the oven for approx. 35 min. 3. Meanwhile, clean the strawberries and depending on size, halve or quarter. Mix the strawberries with the raspberries and cassis liqueur in a bowl. 4. Allow the chocolate tart to cool slightly while still in the dish. Spread the berry mixture over the top and garnish with fresh mint as desired.
51
BAKED PUFF PASTRY PLUM ROSES
GRATINATED LEEK WITH HAM AND CHEESE Portions
Gratinate
Preparation
Portions
Preparation
Baking
6
35 min.
45 min.
6
45 min.
20 min.
50 g butter
1. Allow the butter to foam in a saucepan. Stir in the flour and deglaze
6 large, ripe plums
1. Wash, halve and core the plums. Cut the plum halves into
3 tsp flour
the roux with wine, then pour in the stock and the cream.
thin 2-3 mm slices.
100 ml dry white wine
Slowly boil down the sauce on medium heat till it is reduced by half,
About 300 g ready-rolled puff pastry from the refrigerated section
250 ml strong chicken stock
then season to taste with salt, nutmeg and Cayenne pepper.
100 g apricot jam
2. Preheat the oven to 200°C. Unpack and unroll the puff pastry and
Soft butter and sugar for the mini cocottes
roll with a rolling pin so that it is a little thinner and about 30 × 45 cm
1 tsp cinnamon mixed with 2 tbsp sugar
2 tsp of water and heat in a small saucepan. Thinly spread each puff
200 ml cream Salt, nutmeg, Cayenne pepper
2. Meanwhile, clean the leeks and cut away the dark green part.
4-5 leeks
Blanch the leeks in boiling salted water for about 4-5 min.
Approx. 400 g cooked ham, cut into thin slices
Then rinse with cold water. Wrap each leek with 2-3 slices of ham.
pastry strip evenly with jam, then place the sliced plums side by side
Cut the cheese into pieces about 3-4 cm long and about 5mm thick.
slightly overlapping so the semicircular side of the slices protrude just
150 g Emmental cheese in one piece
in size. Cut into 6 strips of equal width (about 5 cm). Mix the jam with
slightly over the edge and the lower half of the dough strip remains free. 3. Preheat the oven to 200°C. Spread the cream sauce in the mini
Then fold this lower part over the plum slices so that they are covered
cocottes. Cut the wrapped leaks into approx. 4 cm pieces and place
to about half way up. Then roll up these folded strips from one side to
them very close to each other in the mini cocottes.
create the rose shape.
Place the cheese sticks between the leek rolls. Put the filled mini cocottes on a baking tray in the middle of a hot oven
3. Lightly sprinkle each puff pastry plum rose with a little cinnamon
and gratinate for around 35 min.
sugar, place in a generously buttered and sugared mini cocotte, and bake till golden brown in the hot oven (center) for about 20 min. Tip: Instead of plums, you can also easily use apples, peaches or mango.
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53
ARTICHOKE PASTE
CHILI SIN CARNE
Portions
Preparation
Cocotte
Portions
4
10 min.
Artichoke
6
800 g tinned or frozen artichoke hearts 150 ml olive oil
1. In a mixer bowl, place the artichoke pieces, peeled garlic, the zest from half the lemon, the juice, olive oil, salt pepper. Blend until you obtain a creamy mixture.
1/4 organic lemon 40 g parmesan
2 garlic cloves 1 red pepper
3. Finish by adding grated parmesan and blending once more.
2 turns of the black pepper mill A few fresh green basil leaves
100 g soy protein 2 onions
2. Add a little olive oil if necessary.
1 garlic clove 1 pinch of fine salt
150 g dried kidney beans (500 g cooked)
4. Pour into the ceramic artichoke cocotte, sprinkle with a little olive oil and sprinkle with chopped basil.
800 g tomatoes (peeled tinned or very ripe and juicy fresh) 2 tbsp olive oil
Std.
Cooking
45 min.
1. On the day before, soak the beans in salted water (minimum 6 hrs). 2. Rinse the beans and cook them at a gentle simmer in 2.5 times their volume of unsalted water for approx. 1 to 1.5 hrs. 3. Peel, remove the pips and slice the peppers into small cubes. Peel the garlic and onions, remove the germ in the middle, then chop finely. 4. In a large cocotte, fry the onions in the olive oil. Add the garlic and peppers and fry until soft. Season with all the spices (cumin, paprika, oregano, cayenne pepper) and briefly cook on high heat. Add the chopped tomatoes with the juice and stir again
1 heaped tsp paprika 2 tbsp tamari (or salty soya sauce) or ½ tsp salt
6. Add a little water if necessary and adjust the seasoning (salt, pepper, spices) to taste. Add the remaining parsley.
1 small pinch of cayenne pepper
7. Place the chilli in the ceramic pepper cocottes to serve.
2 turns of the black pepper mill
For the traditional version, serve the chilli with slices of avocado on top and with a dash of lime juice or on a slice of crusty bread. A cocotte of rice can also be served as a side dish.
1 tsp dried oregano
A few stalks of flat-leaf parsley
54
7
1/2
5. Lower the heat, add the soya protein (dried), mix well then add the soy sauce and around 200 ml water (a full glass). Mix well. Finish by adding the beans, half of the chopped parsley and add water to cover. Simmer for 45 minutes on low heat and covered.
1 heaped tsp ground cumin 5. Chill before serving.
Preparation
55
SALAD OF GRILLED RED PEPPER WITH GARLIC, FETA & OLIVE
VELOUTÉ OF ARTICHOKE WITH LEMON Portions
Preparation
Cooking
Portions
Preparation
Cooking
6
10 min.
30 min.
4
10 min.
35 min.
4 fresh artichokes
1. Peel the shallots and chop them finely.
2 shallots
2. Turn the artichokes, that is remove the top leaves by hand, then use a knife to remove all the leaves and the stem to give your artichoke heart a rounded shape. Remove the fuzz using a spoon, then cut the artichokes into pieces and put them in the water with the juice of half a lemon.
1 small leek, white part only 1/2 organic lemon 150 ml full fat single cream or soya cream
8 to 10 red peppers depending on the size 4 garlic cloves 2 pinches of salt 2 turns of the black pepper mill 100 g of green and black olives
2 tbsp olive oil
3. Wash and finely chop the leek.
100 g feta cheese
Sesame oil
4. In the cocotte, pour in a dash of olive oil and sweat off the shallots with a pinch of salt for 1 min. Add the leek, then the artichokes. Fry it all with a pinch of salt for 3 minutes.
Olive oil
2 tbsp of browned sesame seeds 2 pinches of fine salt 2 turns of the black pepper mill
Ground cumin (optional)
1. Preheat the oven to 210°C –Th.7. 2. Wash the peppers and leave them whole. Place them on an oven tray covered with baking paper. Cook for 30-40 minutes depending on the size of the peppers. Watch them carefully and turn them over. If the skin goes black, this is normal, which is why they have to be turned not to burn the flesh. 3. In the meantime, peel the garlic, remove the germ and crush using the garlic press. 4. After removing from the oven, place the peppers in a bowl or dish covered with food wrap.
5. Add the zest and the remaining juice of half a lemon. Then cover with water and cook for 15-20 min.
5. Once cooled, remove the skin, stalks and seeds.
6. After cooking, add the cream, pepper and simmer lightly. Then blend the whole mixture until you obtain a fluid and smooth texture. Taste and correct the seasoning if necessary.
7. Mix with garlic, salt and pepper and cover generously with olive oil.
7. Pour the velouté into the ceramic artichoke cocottes, and to finish sprinkle with sesame seeds and a few drops of sesame oil.
6. Then cut them into slices or small pieces. 8. Place in the ceramic pepper cocottes, add the crumbled feta and olives on top. 9. Serve with nice crusty bread. 10. If required, add some flavour with a few drops of lemon juice and a pinch of cumin, and even some fresh chilli!
56
57
BROCCOLI PASTA BAKE Portions
Preparation
Baking
4
35 min.
40 min.
Approx. 500 g broccoli
1. Pre-cook the rigatoni in boiling, salted water for around
(around 1 small broccoli)
8 minutes. In the meantime, clean the broccoli and break it into
250 g rigatoni pasta
florets, prepare and wash the cherry tomatoes. After around
300 g yellow and red cherry tomatoes
8 min., add the broccoli florets to the pasta and boil together
4 eggs
water and place the pasta and broccoli together with the cherry
250 ml milk
tomatoes in a buttered ovenproof dish.
125 g finely grated Gruyère or Emmental
2. Preheat the oven to 200°C. Mix eggs with milk and 2/3 of
Salt, pepper, nutmeg
the cheese in a tall bowl and mix thoroughly using a hand-held
for another 4-5 min. Then drain the ingredients, rinse in cold
blender. Season thoroughly to taste with salt, pepper and some nutmeg and pour the mix evenly over the pasta and vegetables in the ovenproof dish. 3. Sprinkle the remaining cheese over the pasta and vegetables, and place the dish on a rack at the lowest level in the oven and bake for around 40 min. until golden brown.
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